Spring 2014
ANSC/NUSC 1645 COURSE OUTLINE
THE SCIENCE OF FOOD
Lecture:
MWF 1:25-2:15 pm; YNG 100
Instructors:
Richard Mancini, PhD
richard.mancini@uconn.edu
Rm 113 White Building
Stacey L. Mobley, PhD, RD stacey.mobley@uconn.edu
Rm 116 Jones Building
Office Hours:
Richard Mancini, PhD: By Arrangement
Stacey L. Mobley, PhD, RD: Wednesdays 1100am-100pm or by appointment
Course Description:
An introductory level course for students that are interested in the application of science to food.
Nutritional and functional attributes of various food constituents are discussed. Issues about food
processing and food safety are covered.
Course Objectives:
1. To provide students with information and principles so that they can make informed decisions
regarding the consumption of food.
2. To introduce students to various food constituents and relate the function of these from both
food processing and nutrition perspectives.
3. To provide students with an appreciation of processes and procedures associated with the
acquisition of safe, nutritious, wholesome and appealing foods.
Textbook:
None required.
Missed Classes:
If you miss class, do not email the instructors and ask them for copies of the notes/information
covered in the missed class. It is your responsibility to get that information from classmates.
Course Activities and Evaluation:
Exams and Quizzes
There will be four exams administered in multiple-choice format. There will be 8 quizzes, each with
short answer and/or multiple-choice questions. The 4 quizzes with the highest scores will be counted.
Please note. There will be no opportunity to “make-up” missed quizzes.
Evaluation and Grading:
Activity
Quizzes (4 highest grades)
Exam 1
Exam 2
Exam 3
Exam 4
Total
% Contribution
20
20
20
20
20
100
Date
Jan
22
24
27
29
31
Feb
3
5*
7
10
12
14*
17
19
21
24
26*
28
Mar
3
5*
7
10
12
14
24
26
28
*31
Apr
2
4
7
9
*11
14
16
*18
21
23
*25
28
30
May
2
5-11 (TBD)
*Denotes date of quiz.
Class Schedule - The Science of Food – Spring 2014
Scheduled Topic/Activity
Introduction to class
Food Lipids
Food Protein
Food Protein and Enzymes
Food Carbohydrates
Food Processing
Food Packaging
Food Ingredients
Food Colors and Flavors
Food Quality and Deterioration
Food Evaluation
Review
Exam 1
Muscle Foods
Dairy Foods
Dairy Foods
Poultry and Eggs
Fruits and Vegetables
Food Microbiology
Review
Exam 2
Foods/Nutrients Defined and Classified
Food/Nutrient Intakes in the US
SPRING BREAK
Determinants of Eating Behaviors at the Social and Cultural Level
Determinants of Eating Behaviors at the Psychobiological Level
Physiology of Taste Sensation to Food
Physiology of Taste Sensation to Food (continued)
Biological Regulation of Food/Nutrient Intake
Digestion and Absorption of Food Constituents
Exam 3
Chemistry and Bioavailability of Vitamins
Chemistry and Bioavailability of Minerals
Phytochemicals in our Food
Fortified Enriched, Fortified, Organic, and Functional Foods
Complementary and Alternative Medicine- Dietary and Herbal Supplements
Genetically Modified Foods
Safety of Our Food Supply
Food and Nutritional Deficiencies in Humans
Food and Nutrient Interaction with Genes in Humans (Nutrigenomics)
Roles and Controversies: Antioxidants, Supplements, and GMO Foods
Catch-up; Review
Exam 4
Statement on late work and make-up policy
Instructors are strongly encouraged to make reasonable accommodations in response to student requests to
complete work missed by absence resulting from observation of religious holidays. Such accommodations
should be made in ways that do not dilute or preclude the requirements or learning outcomes for the course.
Students anticipating such a conflict must inform their instructor in writing within the first three weeks of the
semester, and prior to the anticipated absence, and must take the initiative to work out with the instructor a
schedule for making up missed work.
Accommodating student requests to complete work missed by absence resulting from extra-curricular/co–
curricular activities performed in the interest of the university and/or those that support the scholarly
development of the student should be made in ways that do not dilute or preclude the requirements or learning
outcomes for the course. Examples include participation in scholarly presentations, performing arts, and
intercollegiate sports, when the participation is at the request of, or coordinated by, a University official. Students
involved in such activities should inform their instructor in writing prior to the anticipated absence and take the
initiative to make up missed work in a timely fashion.
Statement of students with disabilities
If anyone has needs requiring special assistance, please see the instructor so arrangements can be made.
http://www.csd.uconn.edu/accommodation_services.html for overview of accommodations
http://www.csd.uconn.edu/ for Center for Students with Disabilities
http://www.ossa.uconn.edu/ for Office of Student Affairs and Advocacy
Cheating and plagiarism policy: Website from handbook; see Appendix A Code of Conduct
http://www.community.uconn.edu/student_code_appendixa.html
http://freshmanenglish.uconn.edu/instructors/forms/plagiarism.php
Cheating - Student Academic Misconduct: Academic misconduct is dishonest or unethical academic behavior
that includes, but is not limited, to misrepresenting mastery in an academic area (e.g., cheating), intentionally or
knowingly failing to properly credit information, research or ideas to their rightful originators or representing such
information, research or ideas as your own (e.g., plagiarism).
Office of Student Services policy on rescheduling of finals:
http://www.ossa.uconn.edu/docs/Final_Examination_Information.pdf
Students may receive permission to reschedule a final if they have finals which are “bunched” or if a student has
an “extenuating circumstance”. If approval is granted, it is expected that students will inform instructors of their
conflict(s) prior to the final. To access the finals schedule, go to: www.registrar.uconn.edu. Students who have
“bunched finals” should go to the Student Services Desk at the entrance to Wilbur Cross. Students who do not
request permission will not be granted permission to reschedule their exams.
Students with extenuating circumstances are encouraged to visit the Office of Student Services & Advocacy to
speak to a staff member as soon as possible. Staff may allow students to reschedule a final due to an
unavoidable
circumstance,
such
as
religious
observances,
previously
scheduled
medical
procedures/appointments, attendance at a funeral, or other ceremonies in which you are directly involved in the
event. Supporting documentation will be required. Finals are not rescheduled for personal errors, like
oversleeping or misreading the finals schedule. Finals are generally not rescheduled due to voluntary travel
conflicts. Students (and parents) are encouraged to check the finals schedule before making travel plans.
Students who have prior knowledge of a conflict (bunched finals, religious event/obligation, court date,
previously scheduled medical appointment, or other qualifying event) must come to OSSA. Students who do not
meet University-set dates for reasons that were known or should have been known will NOT be granted
permission to reschedule their final(s).
Students with an immediate illness must be seen by Student Health Services for verification of illness. SHS will
provide this information to OSSA and OSSA will inform the instructor(s) of permission to reschedule the final.
Students who are ill and see SHS do not need to also visit OSSA.
UNIVERSITY EMERGENCY/CLOSINGS: In case of a University closing (emergency or severe weather
conditions), finals may be rescheduled from the original date/time. The Registrar’s Office will determine the
makeup finals schedule in these instances. Please check with the Registrar’s Office website for the most up to
date information available.